SC - Recipe 4-Weekend of Wisdom
Lilinah biti-Anat
lilinah at grin.net
Tue Oct 26 23:22:37 PDT 1999
>OK, but why is salt pork used over fresh? Didn't they have fresh? Were they
>on a long sea voyage? I always understood that salt anything was saved for
>when you didn't have fresh something. And having a pig for meat seems common
>enough.
>Phillipa Seton
I gather from reading the commentary in the Medieval cookbooks i have that:
they liked the flavor...
...like modern Americans putting salt pork into pork and beans, or
hammy bits into split pea soup.
The modern French use - ok, now i've forgotten the word, is it
gammon? - similarly.
These cured porky bits are used to add richness and flavor. 'Course i
could be wrong, but that's the impression i've gotten in reading
several books on medieval cuisine. But i'm still wet behind the ears,
medieval cuisine-ly speaking...
Anahita
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